Classic Beef Stroganoff Recipe

Tender beef strips in a creamy mushroom sauce, eaten over rice or noodles, make up the classic comfort food known as beef stroganoff. This recipe is perfect for home cooks who use Sharp Blades' high-quality blades for effortless slicing because it guarantees maximum flavour with simple procedures.

Ingredients:
500g beef sirloin or tenderloin (thinly sliced)
2 tbsp olive oil
1 onion (finely chopped)
200g mushrooms (sliced)
2 garlic cloves (minced)
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 tsp paprika
1 cup beef broth
1 cup sour cream
Salt & black pepper (to taste)
Fresh parsley (for garnish)
Egg noodles or rice (for serving)

A sharp chef's knife is required for slicing beef.
Big cooking pan or skillet
Wooden spoon

Preparation and Cooking Time:
15 minutes for preparation
20 minutes to cook
35 minutes in total.

Directions:
Get the beef ready:
To make the meat more soft, cut it into thin strips against the grain.
Add paprika, salt, and pepper for seasoning.

To sear the beef:
Heat a skillet over high heat with 1 tablespoon of olive oil.  Brown the meat by searing it in batches for one to two minutes on each side.  Take out and put aside.

Cook Onions and Mushrooms: 
Add the remaining oil to the same pan and cook the onions for three minutes, or until they are tender.  Cook the mushrooms for five minutes, or until golden.  Add Worcestershire sauce, mustard, and garlic and stir.

Deglaze and Simmer: 
Add beef broth, being sure to scrape away any browned bits.   Put the steak back in the pan and cook it over low heat for five minutes.

Remove from the heat:
And mix in the sour cream, being careful not to boil it so it doesn't curdle.  Taste and adjust the seasoning.

Serve: 
Top with rice or buttered noodles and garnish with fresh parsley.

Nutritional Info (Per Serving)
Calories: 420 kcal
Protein: 32g
Carbs: 12g
Fat: 28g
Fiber: 2g

Pro Tip for the Best meat Stroganoff: 
For tender results, use a razor-sharp knife (such as the high-carbon steel knives from Sharp Blades) to cut thin, even slices of meat.  When deglazing, add 1 tsp brandy for depth!